Chicken Strips + Sweet Corn

We’ve been eyeing the sweet corn at Fareway when grocery shopping the past month.

So we finally broke down and bought some. But what to make with sweet corn? The answer: chicken strips.

Chicken Strips + Sweet Corn

Ingredients

• 1 lb boneless skinless chicken breast (cut into thin strips)
• 1/2 c flour
• 1 t spices (we grind black, white and red pepper together)
• 1.5 T Louisiana hot sauce (or enough to coat chicken)
• 3 T olive oil
• 6 ears of corn
• 2 T honey
• 2 T mustard (we used dijon)

Directions

1. Coat chicken in the hot sauce and set aside for 5-10 minutes.
2. Meanwhile, mix the flour and spices and begin heating oil in a large skillet over medium heat.
3. Turn the oven on to 350°.  
4. Dip chicken into the flour mixture.  
5. Once all are coated, transfer one at a time to the hot oil and cook for 1 minute on each side.  
6. Remove from oil and put on a cookie sheet covered in parchment.  
7. Cook for 20 minutes at 350°, then turn up to 400° and cook for 5 additional minutes.
8. While chicken is baking, bring a large saucepan of water with the corn to boiling.  
9. Once chicken is done, your corn should be done.
10. To make dipping sauce, combine mustard and honey.  
11. Serve while hot.